DBPapers

PHYSICAL CHEMICAL MODIFICATIONS OCCURING DURING GOUDA NATURAL CHEESE MATURATION

AUTHOR/S: M. A. TITA, O. TITA, AL. NOJE
Sunday 1 August 2010 by Libadmin2010

10th International Multidisciplinary Scientific GeoConference - SGEM2010, www.sgem.org, SGEM2010 Conference Proceedings/ ISBN 10: 954-91818-1-2, June 20-26, 2010, Vol. 1, 1187-1190 pp

ABSTRACT

Gouda Nature cheese maturation is the most difficult operation of the whole
technological manufacturing process. This paper shall present some of the physical
chemical modifications that occur during this kind of Gouda cheese maturation, and the
value of these parameters at the end of the validity period.

Keywords: dry substance, humidity, grease, protein, acidity